Joy’s Thai Food Recipe & Dessert Blog!

Here is another post we did at one of our other sites (ThaiPulse.com). It’s Vern’s explanation of Som Tam!

Som Tam: What is it?

If you want to see Joy’s Som Tam recipe in another language click link:

Som Tam in French

Som Tam in German

Som Tam in Spanish

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Spicy Isaan Fermented Fish Sauce (Bla Ra, Pla Ra, Bla La, Plala, Blala, Blara, Pla La)

Spicy Fermented Fish Sauce from Isaan

ปลาร้า
Bla Ra, Pla Ra, Bla La, Plala, Blala, Blara, Pla La

Prepare:

2 kg. fresh water fish (small size)
1 and 1/2 cup rice grain with husk (roasted and crushed)
2 and 1/2 cup sea salt
1 cup rice bran chaff

Preservation Instructions:

How to make Bpla Rah or Plara? I know some of you, including my best friends who live abroad, are dying for it. Big Thank to my mom for a recipe.

1. Scrape the scale off of the fish. It depends on what kind of fish you pick. If you use the gouramy, then you don’t need to. However, with the bigger fish like climbing fish, it should be scraped before you do the next step.

We use any kind of fish. The whole idea is to preserve the fish we have left from cooking in daily meal. Someone can find too much from the river.

I remember that we had a big pond at our rice field where we keep there natural water from the rain. There are fish live in there and I still think that they came out of nowhere. I believe that they hibernate under the ground and come out where there is a lot of water. Is that right?

I swear that we didn’t mean to do fish farm at all. Finally, after the harvest has ended, we invited all friends and relatives to come over, removed water out of the pond and I was barefoot catching the fish with my hands. It was so much fun at that time.

However, I don’t know since when I got scared of the fish in the river. Thinking that it is slippery like a snake is why it freaks me out. If I can ignore that feeling, then it will be ok to put my hands in the water. Maybe, I think those fish are trying to eat me… haha This is so crazy feeling that someone can get scared of fish but Thai movie start is worse than me! One of them got scared of orange and some of them can’t stand seeing pineapple!! That’s a little too much.

Anyway, get back to step 2.

2. Open its stomach and remove the inside part. Clean the fish very well. Add 1 handful of salt, knead it and wash with water. Do it again one more time.

3. Add salt and knead the fish while you are adding roasted uncooked rice.

4. Keep it sealed in the container (best earthen jar). Make sure you keep the fish under thesalt water. When it dries out, boil water with salt, leave it cool and add into the container.

5. Leave it outside refrigerator at least 6 months in ventilated area.

Tips:

1. Choose fresh water fish without hard skin because it is safer and easier to make Bpla Rah.

2. Brown salt is a better choice to use in a preservation process. It has a better taste. If you can’t find it, don’t worry. My family used normal salt but we will have to add it a lot so that the fish won’t get rotten.

3. Rice bran chaff is also an important ingredient. You can add unlimited amount of rice bran chaff. Adding it more will only make the juice thick, give nice smell and help with color.

4. Take a strictly action, when you keep it in container. You shouldn’t let even one fly land on it. You don’t want to see a surprise from a fly worm, do you?

5. Boil it for a long time so even if you eat the worms, no problem.

This is something that you shouldn’t miss.

\(^v^)/
Joy

Hi – this is Vern, Joy’s ‘husband’… I had to write something here because if at first this doesn’t seem appetizing to you it’s only because you know what is in it and how it’s made. It’s incredibly delicious (tasty) sauce that we use in our Som Tam, but also just with rice as a paste and dip for the rice, grilled fish, shrimps, just about anything that we eat here. It’s like a common spice that people in the Northeast (Isaan) really love and are addicted to. Fortunately I became addicted too – and I crave this every day or every other day. Finally we found a good som tam place near us here in the south and we’ll probably need to get som tam bla ra tonight because now I’m craving it. It has a harsh smell that most foreigners and even some Thais’ don’t like, but try it just to make sure before you give it the thumbs down!

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Thai Food: Som Tam Bla Rah!
(Spicy papaya salad with fermented fish/crab sauce)

5 peppers
3 garlic
1 tomato (sliced)
1 eggplant (sliced)
1 fermented crab
1 handful chopped papaya
1 tbsp. fish sauce
3 tbsp. fermented fish juice (Bla rah)
2 pieces lemon
1 tsp. sugar or palm sugar

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Som Tam Instructions:

1. Pound chili peppers and garlic together. Add tomato, eggplant, and fermented crab. Then, mix it with fish sauce, bla rah, lemon, and sugar.

2. Use a pestle to crush and mix all the ingredients together. Starting with garlic, chilies and then the rest.

3. Put papaya in and mix it by pestle or spoon. Now your som tam bla rah is ready to be served.

4. Lay fresh vegetable, cucumber, cabbage, string bean or morning glory for example, on the side. Cucumber is good for taking away some of the spiciness of the chilies. So too is eating each bite with some rice. Eating som tam plain without rice is sacreligious in Thailand.

Som Tam Tip
Using a pestle to pound and mix the ingredients with papaya makes the sauce get into the papaya better than stirring. It will also make your Som tam juicy!

My Som Tam video at YouTube >

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If you want to see Som Tam recipe in another language click link:

Som Tam in French

Som Tam in German

Som Tam in Spanish

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Som Tam (Spicy Papaya Salad), a Thai Favorite

Som Tam comes from the northeastern “Isaan” region of Thailand which is near the border of Laos. Residents eat this meal daily for lunch or dinner. It is usually accompanied by “Gai Yang” – barbequed chicken or pork and some condiments: cucumber, lettuce, and green beans. Som Tam Thai has peanuts, and dried baby shrimp. Som Tam is very delicious and my favorite Thai food! My husband has also grown to like it – he says it’s addictive.
Som Tam Recipe

Prepare:

2 cups coarsely graded unripe Papaya
1/2 cup diced tomatoes
1-4 small red or green chilis
(in Isaan we often use 10 or more!)
2 garlic cloves
1 long squirt of fish sauce
1 lemon/lime (minao in Thai)
1/4 cup yardlong beans (green beans) if you wish
Dash of salt, sugar to preference (1 tsp)

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Instructions

1. Combine chili peppers, garlic, tomatoes, salt, sugar, with mortar and pestle. The sound of pounding the ingredients makes a bpok bpok noise. Some people call som tam, “Bpok Bpok”! Some parents in Thailand name their kid Bpok!

2. Squirt in some fish oil and squeeze the lemon juice into the mix. Add the papaya in small groups to make sure it mixes well.

When mixed thoroughly serve in a bowl. Rice is always served with this – the som tam is eaten with rice to take the spice out of it a bit, and just because Thai people eat LOTS of rice! Sticky rice (steamed rice) is the preferred rice in Isaan, but you can use boiled white Jasmine rice.

This video is of a night market close to Teung C. Muang park in Ubon Ratchathani in the northeast of Thailand (Isaan region). This woman is my favorite som tam maker. You can see her squeezing the “minao” (lemon/lime) and adding the papaya to the mortar and pestle. She makes HUNDREDS of these dishes everyday! > Som Tam Woman Video

Click here to watch how to make Som Tam video

ENJOY!

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